The Wine Potentials in Nordic Countries
Torben Bo Toldam-Andersen
Associate prof. in fruit science. Scientific head of the Pometum Department of Plant and Environmental Sciences Crop Science section, Copenhagen University
Horticultural Science
Content overview
Commercial yield Canopy management Cultivars Yield component data analysis Yield potential in different cultivars Commercial quality Ripening levels reached and styles to make. Winemaking techniques and wine styles Different wine styles from same grape material Still wines, sparkling, Bolero and Solaris wines
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“To go from hobby to commercial grower is not the same as going from amateur to become a professional!”
“In an emerging region a commercial grower is someone making more wine than he/she can drink themselves”.
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Formal educations are lacking.
=> high need of knowledge transfer. + need of providing consulting services.
A common solution is: Larger wineries employ/import trained winemakers.
“This stage has been reached in Scandinavia”
Next level will be to attract more investors
And to become more known for a recognizable and respected wine style.
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The traditional world of wine - vs - the Cold new regions
In the 60’ies – 70’ies and 80’ies the climate was generally cool Techniques was optimized for optimal ripening, yield and quality: The optimal transformation of sunlight into wine!
VSP systems and canopy management was perfected.
Now the cool climate (vinifera) regions are fighting with to early harvest, to high sugar and alcohol levels and have to modify and reinvent the growing with focus on delayed development.
We can benefit from the developed techniques. But they also have to be adapted for the light conditions we have and the physical characteristics of the new cultivars
How do we optimize yield and quality?
VitiNord July 2018 Yield components & ‘determinants’
•Number berries/cluster x weight/berry (fruit size) - Cultivar, climate, fruit/leaf
•Number of clusters x weight/cluster - Pollination, cultivar, weather
•Number of fruiting shoots x clusters/shoot - flowers and shoot development the year before - thinning, pruning •Number of plants x number shoots/plant - growing system - 1 or 2 canes, (or cordon) •Number of plants pr m x meter between rows
Yield components & ‘determinants’
•5 mio berries x 1,5g/berry => 7500 kg/ha - cultivar, climate, fruit/leaf
•33.333 clusters x 150 berries/cluster => 5 mio berries - Pollination, cultivar,weather
•33.333 fruiting shoots x 1cluster/shoot - flowers and shoot Development the year before - thinning, pruning •2.222 x (7 + 8 = 15 shoots/plant) (+ 4 replac.shoots) - Growing system - 1 or 2 canes, (cordon) •1,5m x 3 m = 1pl/4½m2 = 2.222 pl/ha
Horticultural Science
Fruiting shoots sampled and analyzed 8 of each cultivar and locality
Ball size is Weight/berry cluster g/
Berries/cluster
(Avler= grower) Dias 8 Horticultural Science
Ball size represent Clusters/shoot shoot fruiting / fruit G
g/cluster
In average 1 cluster/shoot at Pometet. Growers in average 1½. Grower 3 has 2½ cluster/shoot!
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Ball size represent Cluster size in
g/cluster row /meter fruit G
Clusters/shoot
A major yield component separating Pometum plants from growers turns out to be number of fruiting shoots/m row. (= quality of replacement shoots!) In addition the quality of replacement shoots is important for flower quality =>
Dias 10 cluster size and thus yield per fruiting shoot next year. Horticultural Science
Leaf/fruit cm2/g (whole plant level)
One point represents the average of 8 shoots of a cultivar
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Cultivar Shoots Leaf Leaves Total g/ Clusters Pot. /m size / shoot leaf cluster /shoot Yield row cm2 area kg/m m2/m row row
Solaris 14 194 14 5,08 180 2,2 5,2 Muscaris 16 178 16 5,91 250 1,2 4,8 Johanitter 15 101 17 3,59 200 2,0 6,1 Villaris 13 180 13 4,25 175 0,7 1,6 Bolero 15 123 11* 3,01 300 2,3 10,2 Rondo 14 137 16 4,36 225 2,3 7,1 Tr. D’Al. 16 204 13 5,5 125 2,2 4,3 Average 14,7 160 14,3 3,85 208 1,8 5,6
*Allow longer shoots and some laterals with 2 leaves
VitiNord July 2018 Horticultural Science
Cultivar Pot. If Yield If 17,5 Tons/ Yield 20cm2/g tons/ha cm2/g ha kg/m Kg/m row Kg/m row row
Solaris 5,2 2,54 7,62 2,91 9,5 Muscaris 4,8 2,96 8,80 Johanitter 6,1 1,79 5,87 Villaris 1,6 (2,13) (6,3) Bolero 10,2 1,5* 4,5 1,8* 5,9 Rondo 7,1 2,18 6,54 Tr. D’Al. 4,3 2,75 8,25 Average 5,6 1,93 5,78
*Allow longer shoots and some laterals with 2 leaves The higher leaf area utilize more of the yield potential VitiNord July 2018 Horticultural Science
If you do not keep up with your canopy management this happens…
Vrangbækgård, South east Funen, DK
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Some hours later….
Vrangbækgård, South east Funen, DK
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Trioump d’Alsace!
Vrangbækgård, South east Funen, DK
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Thinning experiment in Bolero grown on 5BB. 2014 data 10 planter of each treatment, 1,5 m distance in row, 3 m between rows (2222 plants/ha). 2 fruiting canes. * Based on 20 clusters. Reduc. = reduction in cluster size. Aug. th.= additional thinning to 1 cluster in august. Initial thinnings done after fruit set. Cluster Clusters/ Treatment Yield/plant size* plant Brix Yield/ha Kg/m Kg g (Calculated) % tons 2 clusters + reduc. 8,920 b 208 42,9 17,6 19,8 5,95 1 cluster + reduc. 5,614 d 207 27,1 17,9 12,5 3,74 2 clusters 10,076 a 257 39,2 15,1 22,4 6,72 1 cluster 6,140 c 266 23,1 17,7 13,6 4,09 2 cluster + aug th. 6,220 c 271 23,0 17,4 13,8 4,15
Glu+Fruc in free run juice
200
150
100 g/L R² = 0,8204 50
0 0,0 2,0 4,0 6,0 8,0 10,0 12,0 VitiNord July 2018 kg/plant Horticultural Science
Yield – quality relationship in Bolero
Does it pay off to thin? (Cluster size reduction etc..)
Glu+Fruc in free run juice 180 160 140 120 100 R² = 0,8204 g/L 80 60 Green harvest from 20 Bolero plants 40 20 0 0,0 2,0 4,0 6,0 8,0 10,0 12,0 kg/plant
What happens if you reduce yield to 3kg/plant (2kg/m row)?
=> To much growth!!
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Bolero has fantastic yield potential! Also in 2018
Vrangbækgård, South east Funen, DK
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Green harvest may not be a waste…
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2016
Bolero plants Kg Kg/pl Kg/m % brix % vol row Fyn 25 199 7,96 5,3 17,6 10,3 Pometet 50 367 7,33 4,9 17 10,1
2016 Solaris plants Kg Kg/pl Kg/m % Pot alk. row brix % vol Fyn 45 177 3,93 2,6 25,5 14,7 Pometet 40 150 3,75 2,5 25,0 14,5
Does it make sence ‘only’ to harvest 2½kg/m row if you get 14-15% alcohol in a cold climate white wine?
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Yield potential of Solaris 2018…
Vrangbækgård, South east Funen, DK
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Solaris on a flat cordon system perform great as well.
Frørup vingård
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Rondo on a flat cordon system perform is also very productive
Frørup vingård
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Characterisation of the wines made from the new cultivars. The ‘PIWI’s.
What are the characteristics of the wines from the single cultivars?
Søren Balling Engelsen will report on data from more than 20 cv later today. Harvest 2016.
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Cultivar specific wine development
Bolero Whole cluster press (light rose) 24 Hour maceration (dark rose) 12 Days skin fermentation (red wine)
After base wine production Bottle fermentation of the 3 wines + 50:50 blends of WCP:24H (medium dark rose) WCP:12Days (light red) (How to make a “Barolo” out off Bolero?)
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(How to make an Amarone out off Bolero?)
‘Amarone’ is from a warm viticultural area => they dry the grapes in the sun after harvest.
In Denmark we are cool guys! So you just take a part of the free run juice after destemming and crushing. Freeze over night. Next morning half frozen. Rack the non frozen concentrated juice of. Add back in!
“Removal of water from the grape must by low temperature instead of high temperature” = Chaptalization with it self. Easy to increase total brix from 17 to fx 22% You loose some volume but with Bolero you still have much more wine/ha than with any other grape!
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The media (the fruit)
Aroma
The yeast
What the yeast produces depend on the yeast Type and the media We have some interesting talks on yeasts today!
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PCA Bolero sparkling wines with different extraction times.
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Increasing alcohols
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Increasing others..
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Decreasing esters (tendencies)
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Metabolic pathways as a tool to understand aroma data
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Ethanol Ethyl Pyruvate Example: Pyruvate
Acetate/acetic acid Acetyl CoA Ethanol Tri carboxylic Succinate/ Propionic acid acid cycle Succinic acid
Propanal
Acetyl CoA Ethanol Keto acids 2 x Acetyl-CoA Propanol Ethyl acetate Valine 2-keto isovalerate 2-keto-3-methylvalerate Isoleucine (n propyl alcohols
2-methylbutyraldehyde
Aceto acetyl-CoA 1-Pentanol (amyl alcohol) Butyryl-CoA Active amyl alcohol
Butanal Butyric acid
Butanol Acetyl CoA
Ethanol
Acetyl CoA Ethanol Ethyl 2-methylbutyrate
Ethyl butyrate Acetyl CoA
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Ethanol Ethyl Pyruvate Pyruvate
Acetate/acetic acid Acetyl CoA Ethanol Tri carboxylic Succinate/ Propionic acid acid cycle Succinic acid
Acetyl CoA Ethanol Keto acids Isoleucine Leucine 2 x Acetyl-CoA Ethyl acetate Valine 2-keto isovalerate 2-keto-3-methylvalerate alpha-keto-isocaproate
3-Methylbutanal (Isovaleraldehyde) Aceto acetyl-CoA Iso butyric acid Iso butyraldehyde
Butyryl-CoA
Ethanol Isobutanol, Isobutyl alcohol Butyric acid 2-methyl-1-propanol
(Ethyl isobutyrate) Ethyl 2-methylpropanoate 3-Methylbutanoic acid (Isovaleric acid) 3-methyl butanol (Isoamyl alcohol)
Acetyl CoA
3-Methylbutyl octanoate
Acetone Acetyl CoA
Diethyl succinate
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Illustrates the central role of the amino acids in the yeast metabolism + the interaction of yeast x media
Nils Arneborg will address yeast later today.
Mikael Agerlind Pedersen will report on some of our work in Solaris. The effects of sulfite management on aroma.
(Should have had a talk from the sensory group).
VitiNord July 2018 Dias 37 Horticultural Science Wines send to the annual wine show analyzed at Pometet Sulfite administration is a problem for the industry!
Free sulfite in white and rose wines
The line indicates the free sulfit level needed for 0,8ppm SO2
VitiNord 2018 Dias 38 Horticultural Science Another example: Ethanol derived esters in juice, after 3 days non-sacc and in final wine Ethyl benzoate Acetyl CoA Benzoic acid PastH NatH 2-methylbutanoic acid/2-methylbutyric acid PastH. F.cap NatH F.cap Ethyl 2- PastH. R.muc NatH R.muc Ethyl acetate methylbutanoate PastH Sacc NatH Sacc PastH NatH (Isobutyryl-CoA) PastH NatH 0,06 PastH. F.cap NatH F.cap ETHYL ISOBUTYRATE PastH. F.cap NatH F.cap PastH. R.muc NatH R.muc 0,05 PastH NatH PastH. R.muc NatH R.muc PastH Sacc NatH Sacc Isobutyric acid PastH. F.cap NatH F.cap 0,04 PastH Sacc NatH Sacc 20 0,2 PastH. R.muc NatH R.muc 0,03 15 PastH Sacc NatH Sacc Decanoic acid 0,02 0,15 0,09 10 0,08 0,01 0,1 0,07 0,06 0 5 0,05 0,05 Most+H 5days Final Ethyl decanoate 0,04 0 0 0,03 PastH. F.cap NatH F.cap Most+H 5days Final Most+H 5days Final 0,02 PastH. R.muc NatH R.muc 0,01 PastH Sacc NatH Sacc ETHYL BUTYRATE 0 PastH NatH Most+H 5days Final PastH NatH 7 PastH. F.cap NatH F.cap PastH. R.muc NatH R.muc 6 1 PastH Sacc NatH Sacc 5 2 carbon 14 chain 4 12 3 10 2 10 carbon 1 chain 6 2 8 Butyric acid 0 from Valine 6 Most+H 5days Final 4 carbon (Butyryl-CoA) chain 4 ETHYL OCTANOATE Ethanol 2 Ethyl caprylate
PastH NatH 0 Most+H 5days Final PastH. F.cap NatH F.cap 4 Octanoic acid PastH. R.muc NatH R.muc 5 caprylic acid PastH Sacc NatH Sacc 8 carbon chain 12 from Valine 3 carbon 10 chain Linked to the TCA cycle 8 Succinate-> propionate…. 6
4
2 7 3 5 carbon 9 carbon 6 carbon chain 0 12 carbon chain chain Most+H 5days Final chain from leucine from Valine fra isoleucine from Valine
ETHYL DODECANOATE ETHYL NONANONATE ETHYL HEXANOATE Ethyl trans-2- Ethyl pentanoate PastH NatH Ethyl caproate hexenoate PastH NatH PastH NatH PastH. F.cap NatH F.cap PastH NatH PastH. F.cap NatH F.cap PastH NatH PastH. F.cap NatH F.cap PastH. R.muc NatH R.muc PastH. F.cap NatH F.cap PastH. R.muc NatH R.muc PastH. F.cap NatH F.cap PastH. R.muc NatH R.muc PastH Sacc NatH Sacc PastH. R.muc NatH R.muc PastH Sacc NatH Sacc PastH. R.muc NatH R.muc PastH Sacc NatH Sacc 2,5 PastH Sacc NatH Sacc 0,014 PastH Sacc NatH Sacc 0,04 0,09 2 0,012 12 0,035 0,08 10 1,5 0,01 0,03 0,07 8 0,025 0,06 0,008 1 0,02 0,05 6 Propionic acid 0,006 0,015 0,04 0,5 4 0,004 0,01 0,03 (Propionyl-CoA can in bacteria with Acethyl-CoA form Valeryl CoA) 0 2 0,005 0,02 0,002 Most+H 5days Final 0 0,01 0 0 Most+H 5days Final Most+H 5days Final 0 Dodecanoic acid Most+H 5days Final Most+H 5days Final
caprylic acid/Nonanoic acid VitiNord July 2018 Hexanoic acid trans-2-hexenoic acid crotonic acid or trans 2-butenoic acid Dias 39 (caproic acid) Valeric acid /Pentanoic acid Horticultural Science
Effects of prefermentation treatments on sensory profile of Solaris wines
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Cold mac. + skin ferm.
Direct press
Cold mac.
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Quality improvements by blending. Highly overlooked
Sfyra, 2014
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Quality improvements by blending. Highly overlooked
Sfyra, 2014
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Quality improvements by blending. Highly overlooked
Sfyra, 2014
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Chemical profiling of Rondo, Regent, Bolero and Cabernet Cortis wines
Alexi 2014
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Final remarks
A number of good cultivars are available
The yield potential is good but not utilized by the growers
The quality levels of the fruits are good
From analysing the yield components of each cv it can be optimized in both yield and quality
By utilizing the strong aspects of the cultivars the commercial potentials can be optimized (Yield, wine style, vinification etc)
Experiment with different techniques in the cellar and utilize blending to optimize balance and overall quality.
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Acknowledgment
Henrik Stenkilde, Pometet Mikael Agerlin Petersen, Aroma Nils Arneborg, microbiology Wender Bredie, Sensory Søren Balling, chemometrics
FOSS Chr. Hansen Lallemand
The Foundation PLAN Danmark GUDP
The Wine Association Cold Hand Winery Frederiksdal
VitiNord July 2018